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Mushroom and Shallot Spaghetti with Crispy Prosciutto

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit


  • 1/3 pound sliced Prosciutto di Parma (thinly sliced but not shaved or it will be too thin to handle) 
  • 2 tablespoons olive oil, 2 turns of the pan
  • 2 tablespoons butter
  • 1 pound mixed or cremini mushrooms, thinly sliced
  • 8 large shallots, peeled, halved and thinly sliced lengthwise
  • 6 cloves garlic, sliced
  • 3 tablespoons fresh thyme
  • 1/2 cup dry white wine
  • 1/2 cup packed flat-leaf parsley, chopped
  • 1 pound whole wheat spaghetti
  • Freshly grated Pecorino and/or Parmigiano-Reggiano cheese
  • 1/2 cup walnut halves or peeled hazelnuts, toasted and chopped 


Heat a large, nonstick skillet over medium to medium-high heat and, working with a few pieces at a time, crisp ham. Remove to cool and repeat. Break ham into pieces or slice into thin strips; reserve. 

To skillet, add and heat oil, 2 turns of the pan. Add butter to oil and when it foams, add mushrooms and brown well, 10-12 minutes. 

Bring a large pot of water to a boil for the pasta. 

Add shallots and garlic to the browned mushrooms, season with salt, pepper and thyme. Stir 5-7 minutes, deglaze with wine. Add parsley and reduce heat. 

Season pasta water with salt and cook pasta to al dente. Add half a mug of starchy water to mushrooms, drain spaghetti and toss pasta in sauce to combine. Adjust seasoning and serve pasta in bowls topped with some crispy prosciutto, cheese and nuts.

Rachael Ray